Mexican Picadillo Recipe

Name: Mexican Picadillo
Yield: 4 servings
Cuisine: American
Ingredients: 1 8.8-oz. pkg. ready-cooked whole-grain brown rice; 2 Tbs. olive oil; 1 large onion, diced (1 1/2 cups); 1 large green bell pepper, diced (1 1/2 cups); 2 Tbs. chili powder; 2 jalapeno chiles, seeded and minced; 3 cloves garlic, minced (about 1 Tbs.); 1 12-oz. pkg. soy crumbles; 3 15-oz. cans diced tomatoes; 1/2 cup raisins; 1/2 cup pimiento-stuffed green olives, quartered; 1 large red apple, peeled and cut into 1/2-inch dice

Servings: persons

1 8.8-oz. pkg. ready-cooked whole-grain brown rice
2 Tbs. olive oil
1 large onion, diced (1 1/2 cups)
1 large green bell pepper, diced (1 1/2 cups)
2 Tbs. chili powder
2 jalapeno chiles, seeded and minced
3 cloves garlic, minced (about 1 Tbs.)
1 12-oz. pkg. soy crumbles
3 15-oz. cans diced tomatoes
1/2 cup raisins
1/2 cup pimiento-stuffed green olives, quartered
1 large red apple, peeled and cut into 1/2-inch dice

1
Cook rice according to package directions, and set aside.
2
Heat oil in large nonstick skillet over medium-high heat.
3
Add onion, bell pepper, chili powder, jalapenos and garlic, and cook 5 minutes, or until onion is soft, stirring often.
4
Stir in soy crumbles and cook 2 minutes, stirring often.
5
Add tomatoes, raisins, olives and apple, and bring to a simmer.
6
Reduce heat to low, and cover.
7
Simmer 15 minutes, stirring occasionally.
8
Stir in rice and simmer 3 minutes longer, or until rice is hot and has absorbed some liquid.
9
Season with salt and pepper.
10
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 8.8-oz. pkg. ready-cooked whole-grain brown rice, 2 Tbs. olive oil, 1 large onion, diced (1 1/2 cups), 1 large green bell pepper, diced (1 1/2 cups), and more.

Yes, Mexican Picadillo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Picadillo

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